Page 57 - 201415_TOH_Cookbook

SPINACH RAVIOLI WITH ROASTED TOMATOES AND
GOAT CHEESE
SALOIS FAMILY, MALDEN, MA
INGREDIENTS
Serves 4 to 6
8 plum tomatoes 12 garlic cloves, unpeeled 2/3 cup olive oil 5 teaspoons superine sugar 2 1/4 pounds spinach ravioli 4 tablespoons red wine vinegar 6 1/2 ounces pited kalamata olives 7 ounces baby spinach leaves 7 ounces goat cheese, crumbled
“This is a fun dish to make while we sit around the kitchen when Liz is home from school.” Dianne Salois
PREPARATION
1. Preheat oven to 375°F. Oil a rimmed baking pan.
2. Cut the tomatoes into quarters and cut each quarter in half crosswise. Place the tomatoes and garlic on the prepared baking pan. Drizzle with 2 tablespoons of the olive oil and 2 teaspoons of the sugar and mix with your hands to coat. Roast the tomatoes for 1 hour or unil sotened and caramelized. Keep warm. When cool enough to han- dle, peel away and discard the garlic clove skins.
3. In a pot of boiling, salted water, cook the ravioli according to the instrucions on the package unil al dente, about 4 minutes. Drain well. Transfer to a large serving bowl.
4. In a container with a ight-seal- ing lid, combine the vinegar and roasted garlic with the remaining olive oil and remaining sugar. Cap the container and shake well to emulsify. Pour over the pasta and toss to coat.
5. To serve, mix the olives, spinach, goat cheese and roasted tomatoes into the ravioli and gently toss.
Taste of Home – Page 49